• 11.5oz Delia’s ground chicken sausage (find at Kroger)
  • 3 oz  white onion, peeled and diced
  • 3 cloves garlic, minced
  • 4 oz red bell pepper
  • 3 oz green bell pepper
  • 2 eggs
  • 316g liquid egg whites
  • 1/3 unsweetened almond milk
  • 1 bag of frozen roasted red potatoe skin black pepper and sea salt (kroger)
  • 2 cups raw spinach


Heat oven to 375 degrees F.

Add the sausage to a medium saute pan. Cook over medium-high heat until browned, crumbling the sausage with a spoon as it cooks. Drain. Place in a large mixing bowl.  Add the onion, red pepper, green pepper, and garlic to the pan, and saute for 5 minutes until cooked.  Pour the vegetable mixture into the mixing bowl with the sausage. Add the potatoes to the  mixing bowl with the sausage and veggies. Stir to combine.

In a separate bowl, whisk together the eggs, milk, and egg whites until  combined. Then add them to the potato mixture, and stir to combine. Spray a 9×13 baking dish and pour the mixture into baking dish . Cover with aluminum foil and bake for 30 minutes. Then remove the aluminum foil and bake for an additional 15 minutes and the top of the potatoes begin to slightly brown. Remove and let the casserole rest for 5 minutes.

Cut into 6 equal servings.

Serving size is 1 square.

Macros: 301 cal

Protein: 19.4 g

Fat: 12.2 g

Carbs: 27 g